I'm thinking.

It can't be too garlicky or messy or too involved (like a do-ahead thing).

In the meantime, try Epicurious. It looks like they even have a quiz that'll help you.

Cornish game hens are great. Apricot jam glazed.

Hmm.  You're right, too garlicy = bad.  Too messy = me unhappy, and too involved = cutting into my lack of time before saturday anyhow.

Gonna go knock around at epicurious, but I love tried and true recipes so I'm hoping to get a few things around here too.

Last edited by fnord (2009-02-04 14:01:49)

If you have a food processor, this is super-easy and really good:
SIMPLE PESTO
3 large garlic cloves
1/2 cup pine nuts
2 oz Parmigiano-Reggiano, coarsely grated (2/3 cup)
1 teaspoon salt
1/2 teaspoon black pepper
3 cups loosely packed fresh basil
2/3 cup extra-virgin olive oil
With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil, blending until incorporated.

From there, add sliced grilled chicken breast, sliced black olives, sauteed mushrooms, roasted red pepper or whatever else you like in any combination.  Can be served hot or cold.

If you and your intended victim like Indian food, this is a terrific recipe for Makhni (aka Butter Chicken).  And if you do like Indian food, I recommend the VahRehVah website.  Its intended audience appears to be expatriate Indians living abroad, and all the recipes we've tried have turned out terrific.

Here's an easy side dish:

2 cans of corn, drained.
1 small (4 oz) can of diced green chiles.  Jalapenos, if you like hot.
1 stick of butter.
1 box (8 oz) of cream cheese.

On the stove or in the microwave, melt the butter and cream cheese.  Dump in everything else, heat and stir.  It scales up nicely, and you can use both jalapenos and green chiles in larger batches.

Roger_That wrote:

Since you all were so great with the dessert recipe supply, I thought I would ask yet again.

At the risk of offending everyone, only thing between me and the white beach Gulf of Mexicans until yesterday was palm trees and citrus of ever description.

So I made keylime pies to make any cruel heart sing; wheat germ and fresh shredded coconut, yellow ripe key limes and coconut milk in place of sweetned condensed milk. Interested?

Braciole?  Cajun-injected oven roasted whole chicken?  Stuffed chicken parmesan?  Cheesy chicken enchiladas?

I made the mole poblano once a few years ago but lost track of the recipe.  Muchisimas gracias.  It is most excellent.

Roger_That wrote:

Btw, I am an Italian oddity.  I hate Braciole.  Hate it!

Italian? So "That" must be a northern Italian name?

Roger_That wrote:

Btw, I am an Italian oddity.  I hate Braciole.  Hate it!

What do you have against braciole?

Why do you hate America and her immigrants?

I love Italian food and I've never heard of braciole until now.

You can guess what I'm making for dinner tomorrow.  Anybody got a favorite recipe?

Last edited by jesusluvspegging (2009-02-05 08:47:32)

Damn.  Now I have too many choices.

Shit.  I might experiment tonight.  I didn't have time last night to try anything out.

Roger_That wrote:

Also, CHOAD where's that key lime pie recipe?  I'm collecting...

I use the one on the back of the Nellie and Joe's key lime juice bottle.

jesusluvspegging wrote:

I love Italian food and I've never heard of braciole until now.

You can guess what I'm making for dinner tomorrow.  Anybody got a favorite recipe?

Get your favorite sauce going in a pot first.  Make sure to leave room for the sauce to rise once you put the rest of the recipe in.

1/8 inch thick top round steaks, 1 per diner
Italian sausage, I use 1lb since I usually cook 6 teaks at a time, Publix has the best I have found, get the hot
Sliced mozzarella, 3 slices per steak
Butter
Parmesan cheese
Kosher salt
Pepper
Olive oil
Butchers twine
Angel hair pasta

Cook the sausage in a skillet until about three quraters done(carry over heat plus final cooking will finish it up), drain and set aside.

Make sure the steaks are thin, if your butcher gave you steaks too thick pound them flatter with a tenderizer. Lay three slices of mozzarella across the steaks.  Spread butter on the cheese, just enough to give the parmesan cheese traction on the mozzarella.  Sprinkle or fresh grate your parmesan.  Top the parmesan with italian sausage, no set amount just make sure you can still roll this thing up.

Roll the steaks into tight jelly rolls and tie off with the butcher string, two pieces towards the sides.  Sprinkle with Kosher salt and pepper and quickly brown outside in olive oil.  Just a light brown on the outside, don't cook the steak through.

After browning each steak put them in your sauce and simmer for 30-45 minutes.

Serve over angel hair pasta.

P.S. for Toe:  Try this recipe, go back and try my fruit tart recipe from the other thread and give me a call to test out your theory.  I can live up to that thought.

Scotty wrote:

OM NOM NOM NOM NOM

You had me at "sausage"

Last edited by jesusluvspegging (2009-02-05 13:48:23)

choad wrote:

I picked the three coconuts I milked for the pies, simmer-reduced for the proscribed volume, too. They'd probably sour by the time they reached market but I don't know for sure. One thing is certain; unless you grate the flesh yourself, shredded and packaged coconut meat sucks the desiccated hairy big one. And graham cracker crusts are beneath my dignity to describe.

Your graham cracker phobia aside, it sounds as though my pie is fucking deficient.  Time to take that shit to the kitchen laboratory.

Banjo wrote:

Risotto this, Pesto that. The hell with that. Serve your man what he really wants....Butthole on a Cracker!

1 female butthole
1 cracker

Now serve it up, cracker style! (note: dish should have appearance similiar to one below)

https://cruelery.com/uploads/thumbs/415 … _bread.jpg

Everything's better on a sitz.

Auto-edited on 2020-08-02 to update URLs

Banjo, fuck off for ruining a perfectly good non-poop related thread.

icangetyouatoe wrote:

what was that you were saying about my little girl again, scotty?

http://i43.tinypic.com/30szjg1.jpg

http://i42.tinypic.com/2afkchd.jpg

She's welcome to tag along, she looked just the right height to shoot some good camera angles for us.  :)

Banjo wrote:

but that's a Louisiana treat most people don't fully appreciate.

Which, ironically or not, can be said about 90% of cajun cuisine.  Don't get me wrong, Banjo, I'm not knocking cajun food; I grew up on it.  Outside of the ArkLaTex though it ain't getting much play.

Jesus has a point, though. Key lime recipes are everywhere. Problem is, I'm not liable to reproduce my heavenly beginner's luck any time soon. I'd never eaten key lime pie before and didn't know what to expect.

I bought a bag of key limes at a local publix in case I didn't find enough ripe ones and they were tiny and green, not at all like the big yellow ones I picked off the tree and naturally, did not taste the same.

I picked the three coconuts I milked for the pies, simmer-reduced for the proscribed volume, too. They'd probably sour by the time they reached market but I don't know for sure. One thing is certain; unless you grate the flesh yourself, shredded and packaged coconut meat sucks the desiccated hairy big one. And graham cracker crusts are beneath my dignity to describe.

I even had the colossal good fortune to find fresh farm eggs - in place of the standard issue factory cage crap - for the custard. The cheery on top was my first ever experience with a gen-u-ine convection oven.

Are you daft man? One does not put coconut anything in key lime pie. And the limes, if they were not plucked from a tree with wicked thorns the are not key limes. Key lime pie consists of these ingredients;

key lime juice
Carnation sweetened condensed milk
Egg yolks

Pie crust either home made with gram cracker or

Standard pie crust - flour, butter, salt & cold water in a Cuisinart, roll out the dough with plenty of flour - and if you have appropriately prepared yourself with a bowl of herb you can draw rude things in the flour. After rolling and fitting the dough in the glass pie pan (you must flute) - use what is left to make rolled out dough - squish on some butter, brown sugar and cinnamon... bake on cookie sheet while pies are baking.. remove finished pies, munch on treat.. marvel at the things your grandma taught you....

If you're looking for a good fish recipe, I cooked this up with orange roughy about a week ago and I'm going to use it again tonight using Chilean sea bass. It was dreamy-good; even the leftovers were heavenly.

1 1/2 lbs. orange roughy
3 tsp. butter
2 tbsp. white wine
3/4 tsp. seasoned salt
3 tbsp. bread crumbs
2 tbsp. Parmesan cheese

In 9x13 baking dish melt butter. Add wine. Roll the orange roughy in the butter and wine mixture so both sides are coated. Sprinkle seasoned salt over the top and broil 6 minutes. Pull out and sprinkle on the bread crumbs and Parmesan cheese. Broil 1 more minute. Serves 4.

icangetyouatoe wrote:

Interesting..I've always felt a man who can cook is also a man who is great in bed. Men who don't use butter in the kitchen, on the other hand, or who do strange things with soy cheese... well, enough said. Caveat emptor.

I love you.

(I'll bring the butter.)

I broke it off with my fiance back in the 90s when Mr. Iron Man Himself and I were walking past a donut shop and he said, "damn..look at all those idiots eating donuts."
I knew it was over... I couldn't spend the rest of my life with someone who doesn't eat white flour. And let me tell you...six pack abs  and only jerk chicken with roasted vegetables for dinner beforehand are the same as nothing at all. Worse than, in fact.

GODDAMMIT ZED!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!